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This is what wood-fired grilling is all about. We’re taking the big steak on the block and giving it Traeger’s signature reverse sear for big time, beefy flavor.
2 (2 lb) dry-aged porterhouse steaks
kosher salt
8 Cup arugula
extra-virgin olive oil
freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese
2 (2 lb) dry-aged porterhouse steaks
: 225 ˚F
: 225 ˚F
: 120 ˚F
kosher salt
: 500 ˚F
: 500 ˚F
: 125 ˚F
8 Cup arugula
extra-virgin olive oil
freshly ground black pepper
3 Ounce Parmigiano-Reggiano cheese